Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications

2022-02-01
Hadidi, Milad
Jafarzadeh, Shima
FOROUGH, MEHRDAD
Garavand, Farhad
Alizadeh, Saeid
Salehabadi, Ali
Khaneghah, Amin Mousavi
Jafari, Seid Mahdi
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Background: Plant-based proteins as an alternative to synthetic polymers have attracted the interest of the global packaging industry in the last decade due to their biodegradability, sustainability, environmental, and beneficial health claims. Scope and approach: This review covers the recent developments in biodegradable packaging such as edible films/coatings and innovative packaging materials based on plant protein sources. The importance, sources, and techno-functional properties of plant-derived proteins for food packaging are discussed. The impact of different additives on the functionality of plant protein-based biodegradable materials is also investigated. In addition, plant protein-based packaging characteristics and their application in food are also introduced. Key findings and conclusions: The sustainability, biodegradability, renewability, and appropriate mechanical and techno-functional properties of proteins from plant origin make them an emerging substitute to the conventional synthetic polymers currently used as food packaging. The functional performance of plant protein-based biodegradable materials can be extended or enhanced by incorporating other additives or biopolymers. Bio-packaging materials made from plant-based proteins provide great potential for enhancing food quality and safety, reducing the environmental pollution.
Biodegradable packaging, Functional properties, Green packaging, Plant proteins, Sustainability
https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85122313899&origin=inward
https://hdl.handle.net/11511/95331
Trends in Food Science and Technology
Department of Chemistry, Article

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Citation Formats
M. Hadidi et al., “Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications,” Trends in Food Science and Technology, vol. 120, pp. 154–173, 2022, Accessed: 00, 2022. [Online]. Available: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85122313899&origin=inward.
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